Lemon Meringue Pie

Total Time:
2 hr 42 min
Prep:
30 min
Inactive:
2 hr
Cook:
12 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • Lemon Filling:
  • 4 egg yolks (reserve whites for meringue)
  • 1/3 cup cornstarch
  • 1 1/2 cups water
  • 1 1/3 cups sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1/2 cup lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1 (9-inch) pre-baked pie shell
  • 1 recipe Meringue, recipe follows
  • Meringue Topping:
  • 4 egg whites
  • 1 pinch cream of tartar
  • 2 tablespoons sugar
Directions
Lemon Filling:

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Yield: topping for 1 (9-inch) pie


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3.6 460
SOUP.  AB is one of my Hubsters favorite chefs.  Lemon Meringue is his favorite pie. I thought I would surprise Hubsters, but the surprise was on me when we cut into the soup that we had been anticipating all day.   Reading the other reviews there is a step missing in the instructions and that you should watch the video.  The video that never plays because the timer never starts the 30 second countdown to when the video will start.  Going to go back to a successful recipe that I used in the past.<br /> item not reviewed by moderator and published
Delicious disaster, but disaster nonetheless. Very soupy, as many of the other comments stated. Please fix this recipe Food Network! We wish we had read the reviews beforehand... item not reviewed by moderator and published
Recipe was a disaster, even with cooking the filling for a longer period of time.  Did not hold up at all.  Good flavor.  Look forward to trying some of the solutions suggested.  item not reviewed by moderator and published
OK OK OK!!! The first time I made this it was soupy and very sweet. It didn't set and I ended up pitching it. The SECOND time I got it! Recipe doesn't need any tweeking.  COOK YOUR FILLING!! If you think it's done, it probably isn't. Don't be scared, just keep cooking and stirring. My arm actually started to get tired. When you can scoop it out with a balloon whisk and it stays in the whisk, you are getting close. Keep going a couple of more minutes. The filing never really sets when cooled. It is only slightly less firmer when it is warm and going into your pie crust. If it seems soupy in the pan it will be soupy in your crust. If it is too soupy after you add all the egg yolk and juice, just keep cooking it until it firms up. I think all the cooking lessens the sweetness or smooths it out like carmel.   item not reviewed by moderator and published
Tasty Soup!  The video will not load so there is no extra help there.  item not reviewed by moderator and published
This pie was an absolute disaster! I followed the recipe to a T (and even watched the video), but the lemon filling didn't set and the pie turned out like lemon soup instead. I'm extremely disappointed and wish I read a few of the comments below before I started making it. I strongly suggest making some of the edits other users have suggested (less water, more cornstarch, cooking the curd longer) OR finding a different recipe. This is an epic fail of a recipe. item not reviewed by moderator and published
Very easy to make if using pre-baked pie shell and you have a mixer for the meringue. Tried this with Meyer's lemons. No other recipe changes. The orange under-flavor of the Meyer's was distinct. To be honest, I preferred the regular lemon version but it's worth a shot for something different . item not reviewed by moderator and published
Under the recipe, there is a link to a video that shows the correct consistency you should cook the filling to before adding the yolks, then before the juice. As long as you're comparing the stages of your custard-cooking process with the video, you can't fail. Excellent pie. item not reviewed by moderator and published
I love this pie make it every time and comes out yumo thank you Alton Brown my mother in law loved it to made me look good . item not reviewed by moderator and published
This should be named Lemon Meringue SOUP Pie…I trusted nerdy ol' Alton Brown to get this right but NO!!! While the lemon soup was tasty, if you want a real, gelled, lemon custard in your pieshell, don't make this. item not reviewed by moderator and published
I made the custard for this pie twice before putting it all together and baking it. I didn’t read the reviews before I dove in; following the recipe. I didn’t realize that the reviews are part of the instructions. I think I actually overcooked the custard the first time, rendering the cornstarch useless. The second time, I apparently followed the recipe perfectly because my custard came out soupy and I went ahead and baked my pie and now I have a loose pie. I don’t see how you give a recipe 4-5 stars when this is what generally happens. Annoying. item not reviewed by moderator and published
After reading the reviews, I decided to tweak my pie a little bit. After adding the butter and lemon juice, the custard did become "soupy" as everyone keeps putting it. I removed a few whisk-fulls of the custard, and mixed in a tablespoon or two of corn starch in a bowl. I added the corn starch/custard mixture back to the pot, and brought the entire thing to a boil for a few minutes, stirring constantly. That thickened the custard up nicely, and I proceeded with the rest of the recipe. It turned out beautifully! item not reviewed by moderator and published
this is such a good recipe. i always add a little more lemon juice though, and always fresh squeezed. i think a little more cornstarch has worked too. item not reviewed by moderator and published
Lemon Soup! Followed recipe step by step and what a disaster! It was fine until the step of adding lemon juice, butter, and zest. It was thick then turned to the consistency of soup! Should have read the reviews. I cannot believe you still have this recipe up for folks to ruin their Christmas Dinners! Shame on you! item not reviewed by moderator and published
Made exactly as instructed and it came out fabulous! It was the perfect blend of tart and sweet, and the filling firmed up just fine. Will be making this again! item not reviewed by moderator and published
You can read the other 400+ reviews to see what's wrong with this recipe. I had the same problem, a soupy mess. I learned to read the reviews before making any Food Network recipes. I can't believe they have not corrected this recipe after a year or more of bad reviews. BTW It does taste good. item not reviewed by moderator and published
FOOD NETWORK, FIX THIS RECIPE, PLEASE... I LEARNED FROM READING MANY COMMENTS (AFTER MY PIE FAILED) IS THAT THE DIRECTUIONS ARE INCORRECT IN THAT THEY CALL FOR TOO LITTLE TIME COOKING AFTER ADDING THE LEMON AND BUTTER. ALTON, WE TRUSTED YOU! item not reviewed by moderator and published
As technical as Alton is, he left out some pretty important points especially about bringing the lemon mixture back up to a slow boil. He said just cook it on low for a minute...major flaw. You can do better than that Alton, the lemon and eggs don't bind at such a low temperature. item not reviewed by moderator and published
The recipe is amazing, but needs to be tweaked just a bit to turn out properly. Use the ingredients as listed, but slow boil until mixture thickens...I didn't time it or I would be more specific. Once in the crust, and allowed to cool, it will set perfectly. (I put mine in the refrigerator to speed up the process). Good luck to all and hope you all had a Happy Thanksgiving! item not reviewed by moderator and published
This pie was a failure. I followed the recipe and boiled for one minute then one minute with juice and it didn't thicken at all when it cooled. Uneatable. Trashed it and had been planning to take to Thanksgiving Dinner. Very disappointed. item not reviewed by moderator and published
I made tasty lemon soup. It was supposed to be our Thanksgiving pie. The quantities of the ingredients are correct, but the directions are flawed. Wish I had read the reviews before making this soup pie. I salvaged the filling that would not set by lifting off the baked meringue in pieces with a spatula, pouring the filling back into a clean saucepan, and bringing the filling back to a boil, boiling for 2 min., then cooking on low for 4 min, while stirring with a whisk for the entire time. When the filling became translucent, thick and napped a spoon, I removed it from the heat, stirred it a bit more to release some steam, poured it back in the pie shell and replaced the meringue pieces. Now we will have an ugly but tasty pie for the day after Thanksgiving. Lessons learned: Read the reviews before using a recipe, and don't make something for the first time before an important occasion. item not reviewed by moderator and published
The flavor was really good but also mine came watery. i agree that it had too much water. thank you for your tip, going to use it for to second try. @qtpiejulzy_1216476 item not reviewed by moderator and published
Runny filling issue....for those who followed the recipe and it turned out runny - here's why. There's too much water in this recipe. Reduce the water by 1/2 cup to make 1 cup of water. Then, add an additional 1 Tb. of cornstarch to make 1/3 cup + 1 Tb. cornstarch. Also, the cooking time is not long enough. Increase cooking time to 2-3 min. (1 min. is not long enough). If you do that, then your filling should be just right. I topped mine with an Italian meringue (because it tastes better and doesn't "weep"), and served with a raspberry sauce on the plate. Delicious. item not reviewed by moderator and published
So disappointed. The custard was runny and didn't set even after following the recipe to the letter. I thought it was going to set in the oven and also after cooling down, but I was wrong. I wished I read the reviews before doing it. The taste was really good though. A nice balance between tartness and sweetness. The meringue also turned out really nice. The texture was the only issue. I love baking and enjoy eating lemon meringue pie, so I'll definitely try it again and make sure that I get the right consistency before pouring it in the pie crust. item not reviewed by moderator and published
if yours was soupy, it means you didn't cook the filing long enough. It's not a timed thing as much as it is to get it to proper thickness. My grandma and mother always told me to cook it in a double boiler until it coats the back of a wooden spoon and you can swipe your finger through the coating and it keeps yours swipe mark. If it doesn't, it's not cooked long enough. Also, putting the acid (lemon juice) to early can slow the entire process. item not reviewed by moderator and published
Came out soupy. Expected much more... item not reviewed by moderator and published
Followed the recipe exactly and mine too, was runny and soupy. Chilling in frig didn't help, very disappointed. item not reviewed by moderator and published
The filling was tasty, but it was soup and I followed the recipe exactly. It was disappointing... item not reviewed by moderator and published
I followed the recipe word for word, and the custard came out soupy. I don't understand it, but I think that, because I live in the UK, some of the ingredients (such as corn starch, aka. corn flour). The crust was great and the meringue was okay, but I would recommend adding another egg white to it. I wish I knew why the custard turned soupy, though. item not reviewed by moderator and published
Everyone whose pie turned out soupy, follow the recipe. This OSA great recipe! Loved it! item not reviewed by moderator and published
The lemon flavor was fantastic, my husband loved it. I agree, mine was a little semi- soupy. I had made my crust from scratch but it was still flakey even with the filling loose. Next time I will get the lemon mixture really thick.It made my hubby happy for Father's Day. item not reviewed by moderator and published
I made this for my husband's birthday and it was soup covered with meringue :( The soup was very lemony and I'm giving the second star for flavor. I was super bummed though. item not reviewed by moderator and published
I chose this recipe because of Alton Brown's reputation. What a mistake. It had to be served in a bowl and eaten with a spoon. If you ever make it be sure and disregard his directions to boil one minute. Substitute the words " boil until thickened"or "boil to desired consistency". Or better yet, don't make it at all and use another recipe. item not reviewed by moderator and published
A friend of mine was looking for a particular flavor combination for her husband to try, and I suggested altering a lemon meringue pie recipe as a vehicle. I did the math and altered this recipe so the acidity etc. would be correct with the new flavors. I made it as my first custard and my first meringue, and it turned out great. If this recipe can stand up to serious alterations and still make sense and come out delicious, it's a good one. Well done. item not reviewed by moderator and published
First time I made this recipe, soup. Second time (1) boiled for 2 minutes before adding lemon (2) boiled for 2 minutes after adding lemon (3) filtered pulp from lemon juice. Delicious. 5 star pie, 3 star recipe. item not reviewed by moderator and published
I make a mean Lemon Meringue Pie. I should have stuck with my regular recipe. This was a soupy mess. Glad we didn't have a lot of company on Easter! item not reviewed by moderator and published
I am an experienced home cook and have spent my fair share of time in commercial kitchens as a food and beverage manager; however, I have never personally made a lemon meringue pie. After reading through many of the reviews here, I was reluctant about my ability to make this recipe, but I am ambitious, so I tried it anyway. It turned out absolutely perfect. My advice is to, first, watch the video. Look at the consistency he is going for and then throw out his time suggestions (such as initially boiling for one minute). Once my cornstarch mixture came to a full boil, I had to boil and stir for probably close to three minutes to get the right consistency. I followed the exact ingredient quantities and just let it ride until I felt like it was "there." I did follow the advice of other reviewers and bring it back to a quick boil after adding the butter and lemon. My end result was excellent and I will definitely make this again. item not reviewed by moderator and published
After reading the reviews I saw that the soupy filling might be a problem. I just mixed another tablespoon of cornstarch with 1/4 cup cold water and whisked it into the hot mixture. Could altitude and humidity be factors? It was really good once I thickened it up. item not reviewed by moderator and published
using the pie filling for a cake recipe and yum yum yum!!! item not reviewed by moderator and published
Amazing... Great recipe. Just added a little more lemon.. Like the tartness. item not reviewed by moderator and published
the best item not reviewed by moderator and published
Geez, I gotta give Alton some props here! YEs the first time I made it, it was a "soupy mess" too. But that's not because the recipe is bad! That's because this is kind of hard to do! Sometimes things don't work the first time! You have to try again. Shoot, I don't think I've ever made a pie crust that I truly loved, but I keep making it so I can learn and improve. Keep trying! It does work and it is delicious when it does! item not reviewed by moderator and published
Easy best lemon meringue I have ever made. Not only did it not turn out soupy it has a perfect consistency. Followed the directions exactly as given. Stirred the first step until it boiled then let it boil for a minute like it says. This recipe is great! I will be using it again. item not reviewed by moderator and published
Soup! :((( item not reviewed by moderator and published
Didn't read reviews either. Ended up with soup also. I thought it must thicken up after sitting. No such luck item not reviewed by moderator and published
I helped a newbie make her first pie with lemons from her backyard. I chose this recipe just because it was Alton's, and trusted him so much that I didn't read the reviews. Big mistake. We followed the recipe to the letter and ended up with a soupy mess. The flavor was excellent, but something is off in the measurements or cooking time on this recipe. I trusted you, Alton. item not reviewed by moderator and published
I've made a lot of lemon meringue pies, and this recipe was by far the worst. I followed the steps to a tee, and have a ton of pie making experience. The meringue was great but the filling was literally liquid. No, I did not do ANYTHING wrong. There just was not enough corn starch, and not enough cooking. item not reviewed by moderator and published
YAY ALTON BROWN PIE item not reviewed by moderator and published
this was the recipe over everyone who tasted it loved it adrian from trinidad item not reviewed by moderator and published
I loved this recipe, and its really easy to make, but always remember to cook the pie dough before hand to make things even easier… Thanks Alton! item not reviewed by moderator and published
Put me down in the "soupy mess" column. I did put the leftover pie in the fridge, and then the filling stiffened nicely. Was that step the show omitted? Other than the messiness, it was delicious. I might say the crust was a bit salty, but otherwise great. I was surprised at how easy the pie crust was to assemble. item not reviewed by moderator and published
This is a very good recipe. Works perfectly. If it doesn't, then you didn't cook your custard long enough. As someone said previously, it's not really boiling, if the bubbles go away when you're stirring. A true boil will continue to bubble even if you're stirring. If it's soupy going into your pie crust, it will be soupy coming out. The oven time is only to bake the meringue *not* the custard. item not reviewed by moderator and published
Shame on you, Alton Brown! So many people who've tried this recipe and ended up with a "soupy mess" cannot be wrong. I tried increasing the cornstarch a bit, as well as cooking it on the stove a little longer. I, too, ended up with a soupy mess. There is something wrong with this recipe, either there was a typo or it simply needs to be revised. item not reviewed by moderator and published
Soupy mess. I finally froze it so we could actually eat it without using a spoon. The problem seems to be with using four eggs rather than three, 1/2 cup of lemon juice, and then not cooking it again after adding the lemon juice and butter. Whatever, the recipe as written is a disaster. Alton, I'm surprised! item not reviewed by moderator and published
Turned into soup despite extra corn starch! Maybe an altitude issue in Denver? item not reviewed by moderator and published
Five stars for flavor - just tart enough and not too sweet. One star for soupy consistency. :-( The meringue was perfect. item not reviewed by moderator and published
Amazing recipe! It was a success at first try! Thank you so much for this. item not reviewed by moderator and published
I have long searched for a lemon pie recipe that tastes as lemony as I prefer. Thank you Alton Brown the the best lemon pie I have had since I was a kid. item not reviewed by moderator and published
Okay, Made for the very first time day before Thanksgiving along with a chocolate pecan pie. Followed instructions to the T and had a soupy mess that I froze to make edible. Thank goodness it was only my Hubby and I. My OCD kicked and I had to find out how the Great Alton Brown recipe could be misleading. This time I cooked 5 minutes longer after adding butter,lemon zest and Perfection! My mistake totally. Being a New Orleans native I know better than to follow a recipe so close LOL! Back to Icebox Pie for Christmas as my cold dessert and Pralines and homemade divinity fudge for sides. YUM. item not reviewed by moderator and published
Made lemon soup twice. Followed it to the T so disappointed item not reviewed by moderator and published
I was so disapointed with this recipe. I followed it to a t and still got a soupy mess, like a lot of other reviewers. :(. item not reviewed by moderator and published
was great and easy to make. I used fresh lemons from the market here in Italy and added some lemon chello. loved this pie item not reviewed by moderator and published
Failed miserably. Made two soupy pies. Thank God all of my other pies and desserts turned out perfectly. The flavor was delicious, so it was all about the consistency. I also made the crusts from scratch so a lot of time invested. Boo! I will make it again one day and follow the suggestions to cook filling a little longer on stove before adding other ingredientss item not reviewed by moderator and published
I have to say that I love this recipe! The filling wasn't too sweet or too sour, and my family loved it. This was my first time making Lemon Meringue Pie, but I didn't have any problems with the filling like others. I used all of the measurements but I tweaked the instructions a little. I went to school for baking so that could have helped me. item not reviewed by moderator and published
I have had the same problem as everyone else: too runny. I have put it back in the oven, hoping it will set up. It is still cooling now. I'll keep you posted. item not reviewed by moderator and published
Soupy for me too. I followed the advice of taking it off the stove when it thickened and putting it back on for just 1 minute with the egg mixture, but no luck. Try a different recipe. item not reviewed by moderator and published
I don't understand why people are having problems. I'v made this pie four times, and it was perfect everytime. item not reviewed by moderator and published
I have found if you cook the filling the 1st time for 2 minutes and again for 2 minutes the second time, it will be perfect. item not reviewed by moderator and published
Like others, my filling did not set at all. The instructions offer no hints about what state it should be in before adding to the crust, so I assumed it would set during baking and cooling. I have two other pies for the holiday dinner that came out great, but I wanted to have a lemon meringue for my brother who lives far away. I'm seeing if freezing it can help at all, but I'll probably just have to bin the whole thing. :( item not reviewed by moderator and published
Like all of the other reviews, my lemon meringue filling was lemon soup too. So disappointed because my daughter is (was) planning on taking it to school tomorrow for a pie contest - she will be completely disappointed in the morning to find out that it failed. I'm beyond sad and disappointed! item not reviewed by moderator and published
my inside was raw......lemon soup .... waste of money &amp; time disappointed totally........ first pie I made with 12 year old daughter and it is a mess item not reviewed by moderator and published
Jeez! I should've read the reviews before making this. I just wanted to use up 2 lemons before they went bad so I thought lemon meringue pie. Again, I followed the recipe to the "t" as well. The filling seemed perfect when it was hot, I WAS sure it could thicken up once cooled.......BOY WAS I WRONG!!! I also got lemon SOUP pie. I dont know what Mr. science, Alton Brown, got wrong in this recipe but SOMETHING is definitely missing. item not reviewed by moderator and published
Why is it like glue and why did meringue not set up? I didn't use cream of tartar but other sites said it could be left out. I've made meringue pies but never had this much trouble? Very disappointed in this recipe! item not reviewed by moderator and published
I got a soupy mess as well...so pissed right now. This was a waste of time and ingredients. live and learn. item not reviewed by moderator and published
Do NOT bake this pie. I'm an accomplished cook, followed this recipe to a "t" and I had very tasty lemon soup, like so many others. Either the recipe is flawed or the directions are not specific enough. (I did view the video prior to baking this). Why this recipe is given 5 stars when so many people have come out with lemon soup, is beyond me. item not reviewed by moderator and published
This is by far the easiest and best recipe for Lemon Merengue Pie I have ever used! Tip for those of you with failing Lemon curd: your cornstarch may be too old. I &amp;#34;tweak&amp;#34; my recipe just a little by adding a touch of lemon extract! item not reviewed by moderator and published
When I get this recipe right, it is absolutely delicious, especially with emeril lagasse&amp;#39;s sweet pie crust. The meringue from this recipe always turns out perfect with just the right amount of sweetness to balance out the lemon curd. I&amp;#39;ve made this recipe three times, and I&amp;#39;ve gotten the curd perfect once. It was runny the other two times. It was still delicious, but not quite the right consistency. When making the lemon curd, pay very close attention to it because if you cook it too long or not long enough, it won&amp;#39;t set up. When I got it right, it was the greatest dessert ever! item not reviewed by moderator and published
I don't understand why people give 4 or 5 stars when they needed to make so many changes for it to be successful? First, the lemon curd never thickened. I restarted the process 3 times, and no matter how briefly or how long I cooked the filling, it was never thick enough to carry "whiskfuls" into the yolks. I also had trouble with the meringue, I didn't realize how loose it needs to be to get pretty, swirly peaks. Also, the flavor of the meringue was a little bland. item not reviewed by moderator and published
This is a review as an answer for those who ended up with soupy filling. I went in the first time, confident that it wouldn't happen to me, since I am very familiar with stirred custards, and I got. . . lemon soup. So I did a little research. Turns out timing is key. You can't overcook the filling or it will break down. To get it to work, I stopped cooking the sugar/water/cornstarch mixture as soon as it formed a gel(thickened, this happens all at once and removed it from the burner completely. I also set the timer for one minute the second that the egg yolk mixture went back on the heat and again removed it completely from the burner as soon as the timer went off. The result was perfectly set, beautiful, and delicious. item not reviewed by moderator and published
I watched the video, followed the recipe and technique to the letter, and it's crap. I used to swear by A.B. recipes, and this is the second spectacular failure. I'm a pretty competent cook/baker. This isn't my first from-scratch custard. I ran the video along side, step by step, as I made it to make sure I did it right and was feeling pretty confident. Until you add the lemon juice - then it all just falls apart. item not reviewed by moderator and published
Perfect desert. My whole family just loved this, definitely doing again. item not reviewed by moderator and published
Baked to perfection. Delicious zesty flavor. Mile high meringue. Will become a family favorite! item not reviewed by moderator and published
I made this pie for a special birthday dessert and also ended up with a soupy mess. If the recipe has issues, why the 5 star ratings? I understand the recipe may have been entered incorrectly. If that is the case, seriously can you make a correction? Why leave it to the readers who enjoy using the recipes find out after spending time and money to discover the errors. I enjoy this site and the wonderful chefs..., this though was quite disappointing. I will from now on take the time to rate recipes more often and read through the ratings to confirm valid ratings. item not reviewed by moderator and published
First of all,I am an accomplished cook and baker! I am sure this is a wonderful pie if you cook it long enough. I use ratings on Food Network's site to find recipes along with reading thru the recipe. Well, I really should have read the reviews! I just wonder why people rate a recipe 5 stars after they change ingredients and methods! This recipe is flawed! If you have to boil longer than a minute stated in the recipe and then boil after you add the lemon juice and butter, then the recipe is WRONG! I watched the videos, read the recipe, and I know what boiling means!!! This was a soupy mess and tasted metallic! I love very tart lemon pie, so that isn't the issue! This recipe just isn't what I expect from Alton and please people stop rating recipes if you don't follow them to the letter!!! PLEASE! item not reviewed by moderator and published
Great pie! I read the reviews, and then viewed the videos. I adjusted the way I baked the pie. After I did all the prep and made the lemon curd. I baked it in the oven for 12 minutes then I added the meringue and baked until golden brown. Everyone loved it! It was the hit of the party. Yeah pie. item not reviewed by moderator and published
I wish I watched the video of this recipe before making the pie. Like so many other reviewers, my filling did not even approach pudding consistancy - like lemon soup. But it was delicious!! I thought the meringue would be the hardest thing to do, but it turned out to be quite easy and yummy. So I'm going to make it again and this time, cook the filling until it becomes very thick. It's gonna be awesome ! item not reviewed by moderator and published
I have tried this pie many times. My filling was soupy. But, after watching Altons video, i know what i had been doing wrong. Finally , perfection at its best. { I was not cooking the filling long enough. I would take the filling off the heat right when it started to come to a boil instead of cooking a minute longer when the filling came to a boil} YUMMY GOOD. item not reviewed by moderator and published
This is an easy and delicious pie to make. I used all fresh ingredients, especially lemons for the juice and zest. Like a lot of people, I was worried about whether the filling would set, but my pie set up perfectly and I attribute it to following the recipe to the letter. In fact, I would recommend putting all the ingredients right next to you as you cook the filling. The boiling for one minute is a very important step. Make sure your bowl for whipping the egg whites is cold, as well as the whisk. (I used a hand-held mixer and it worked just fine. If you're really worried about the filling setting up, add just a tad more corn starch. I would also recommend watching the video to see how Alton makes the pie. item not reviewed by moderator and published
Great pie! Alton hardly ever steers me wrong! item not reviewed by moderator and published
This pie murdered a LOT of diets tonight. People LOVED it. My elderly friend from Kentucky tasted it and paused. She looked at me and said it was exactly how her mother and grandmother made it and she had been looking for over 50 years for this recipe. She told me later her brother died and went to heaven the first bite. Best compliment ever! All my older lady friends said this custard was PERFECT and creamy. Watch the video. It helped a lot. Let the cornstarch cook a little longer than directed before adding butter and lemon. Then after that let is cook a little longer than directed. The other reviews said do this and I did. Super RAD!! item not reviewed by moderator and published
Tis recipe was quick and easy. the pie was a big hit with my family! item not reviewed by moderator and published
Super easy and delicious! item not reviewed by moderator and published
This was easy and vey Delicious!!!!!!!!!! item not reviewed by moderator and published
Great Lemon Meringue Pie, I read the reviews and added an extra egg and followed extra cooking time others suggested. It is delicious! I only have one question: The meringue has a very few tiny beads of moisture on top, once it was refrigerated. Any suggestions? I did put it in the refrigerator immediately as it came out of the oven. item not reviewed by moderator and published
This is the best lemon meringue pie I ever had. The recipe does NOT need to be changed, you just have to make sure the consistency of your cornstarch/sugar/water mix is thick enough, then it will start boiling and then it needs to boil at least 1 full minute while whisking, I gave it 2 mins to be safe. Then when you temper in your egg into it, bring that back up to boiling and I let that boil for 2 minutes just to be safe. Curd was very thick and it was delicious. item not reviewed by moderator and published
1. boil water, starch, sugar, and salt 3 mins before tempering egg yolks in. 2. Whisk egg yolks until very smooth in the separate bowl and do temper them in slowly whisking the whole time to prevent curdling. 3. Simmer on a low boil another 5 mins before adding butter and lemon juice. 4. Whisk in lemon juice and butter, use rubber or silicone spatula to keep stirring while it simmers a final 3-5 mins until thick and translucent. 5. This will not be the thickness it will end up so don't worry but it should be like pudding that hasn't completely set in fridge yet. 6. Be sure to add your meringue to pie while filling is still hot to prevent weeping. 7. let it sit at room temp for one hour, then in fridge (no plastic wrap or it will trap moisture in but domed aluminum foil cover with hold to release moisture ok for 4 hours and it will set completely. item not reviewed by moderator and published
After you temper your eggs and join the egg yolks with the rest of the corn starch mixure, make sure you bring the mixture back up to a boil and let it boil for a full minute! Even after you add the butter, lemon juice and zest, if it looks too liquidy, put it all back in your saucepan and heat until it boils once again. I had already baked the meringue &amp; had let it cool and mine didn't set the 1st time. So I actually poured the curd out of the pie, boiled it and put it back into the pie. It is now set and cooling on a rack. item not reviewed by moderator and published
My grandmother used to make lemon meringue pies every holiday, so this year I thought I would give it a try. Followed the directions exactly, did not set, tried again, and again it did not set. I live in a high altitude (a mile high and am wondering if this has something to do with it? Other than it not setting, the flavor was wonderful. item not reviewed by moderator and published
Well this was my first time at baking a Lemon pie, I so wanted one, After I took it out of the oven, (it sure was perty and after it cooled, I haqd to have a slice,, The only thing is I need a straw. What happen?? Maybe I will try it again?? item not reviewed by moderator and published
Blessed with many many lemons on our tree I searched for lemon recipes. Wonderful lemon flavor! Sets perfectly. I even forgot to add the butter until after I had poured the filling into the pie crust and it still set. (I just mixed the butter in as well as I could without disturbing the pie crust. Learning from the videos made it easy. I'll be making this often. item not reviewed by moderator and published
i have made this pie so many times. i also believe closer to 20 minutes cooking time works. be sure to boil the mixture until it is very thick but not tough. item not reviewed by moderator and published
I should have read the comments. Imagine my disappointment when all I had to offer my thanksgiving guests for desert was Lemon Meringue Trifle. I followed the recipe to a T. Alton, how could you?? item not reviewed by moderator and published
Must keep doing a slow boil until the mixture thickens. I thought it was a failure at first as well, but if you keep boiling and stirring, it will turn out perfectly! I have used this recipe 3 times in the last week, and it tastes amazing! item not reviewed by moderator and published
FOOD NETWORK - FIX THIS RECIPE!! item not reviewed by moderator and published
Must keep doing a slow boil until the mixture thickens. I thought it was a failure at first as well, but if you keep boiling and stirring, it will turn out perfectly! I have used this recipe 3 times in the last week, and it tastes amazing! item not reviewed by moderator and published
I followed this advise and watched the video posted and mine came out nice and thick no soupy mess here, thank you for your review item not reviewed by moderator and published
I'm wondering if location makes a difference? I made this in our place in Idaho (high desert) it was perfect but it was good but a lot longer cooking/boiling time needed in CA on the coast (foggy). Hmm not sure but I love the pie!! item not reviewed by moderator and published
I use a little more cornstarch than what it call for, I make this type not this recipe of filling for a living item not reviewed by moderator and published
America's test kitchen says if there is a puddle under the meringue, the filling was not hot enough to cook the meringue. Make sure the filling is piping hot when you top with meringue. Beading on top, they say, is due to overcooking the meringue. I follow their advice and cook at 325 for 20 minutes. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond